Mexican dumpling (Chochoyotes)

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Chochoyotes are small round Mexican dumplings made with masa flour. Also known as ombligitos (“little belly buttons”) These round masa dumplings has a thumb hole in the middle which is perfect for catching and holding sauce and broth.

These corn masa dumplings are gluten free and gives richness and texture to soups, sauces or stews. They are quick and easy to make and adds an interesting earthy corn flavor to your soup, mole or chilli.

My favorite way to eat Chochoyotes is served in a Mexican chili con carne. You can find my venison chili and black bean recipe here. The rich and unique toasted corn flavor from the masa flour complements the flavors in the chili perfectly.

Ingredients for Mexican dumpling

This masa dumplings recipe is super easy to make, only 4 ingredients required and no special equipment's needed. They are naturally gluten- and dairy-free, a perfect option for people who can’t or won’t eat gluten and or dairy.

Corn Masa flour

Olive oil

Coriander

Water

How to make masa dumplings

These gluten free Mexican masa corn dumplings are quick and easy to make. Just follow the simple steps below.

• Mix masa flour, water and a pinch of salt in a bowl.
• Add olive oil and coriander. Mix well.
• Let the dough rest for 30 minutes in the fridge.
• Roll the dough into small balls.
• Make a dent in the center of the ball with your thumb.
• Blanch the dumplings in boiling salted water until they float then refresh them in cold water.
• Alternatively, you can cook them from raw straight in your simmering soup or stew. 10-20 minutes depending on size. They are considered done when they are soft and cooked through, and should rise to the surface of the liquid.

Recipe note:

You can make these Mexican dumplings a head of time. After they have been blanched and refreshed in cold water, keep them refrigerated drizzled with olive oil until you are ready to serve them.

Variations and substitutes

• Substitute the coriander for different herbs that you prefer.
• Substitute the olive oil for lard or butter for a richer non vegetarian variation.

Equipment needed

This chochoyotes recipe is super easy to make and no special equipment's needed

• Bowl
• chopping board
• knife
• Large sauce pan

How to serve Chochoyote

• Serve them in soup, mole, chilli or stew
• As a substitute for potato or rice in Mexican cuisine
• As a side dish for a shared meal.

These corn masa dumplings has a rich flavor and texture. They pair really well with other flavors.

Masa flour

Corn masa flour is made from ground, dried corn. It has an enjoyable aroma, taste and consistency that will bring the true flavors of authentic and traditional Mexican cuisine.

Making corn tortillas is the most common use for Masa flour, and it's also the main ingredient in this Mexican dumpling recipe. You can find Masa corn flour in well stocked supermarkets and food stores

Chochoyotes are gluten free Mexican corn dumplings which are quick and easy to make. They add complexity and flavor to your Mexican soup, mole, chili or stew.

Try this masa dumplings recipe at home I'm sure you love it! The Chochoyotes will compliment your Mexican meal perfectly and is sure to impress your family and friends.

If you try this recipe please leave a comment below.

Pairing

These are my favorite dishes to serve with Chochoyotes:

Black bean venison chili

Venison mushroom stew

Mexican dumpling (Chochoyotes)

cremneblad

Chochoyotes, Mexican dumpling, are super easy to make. Only 4 ingredients required and they add complexity and flavor to your soup or stew.

Print Recipe Pin Recipe

Prep Time 50 minutes mins

Cook Time 15 minutes mins

Course Side Dish

Cuisine Mexican

Servings 4

Ingredients

  

• 2 cups Corn Masa flour
• 3 tablespoon Olive oil extra virgin
• ¼ cup Fresh coriander chopped
• 11/2 cup Water

Instructions

 

• Mix masa flour, water and a pinch of salt in a bowl.
• Add olive oil and coriander. Mix well.
• Let the dough rest for 30 minutes in the fridge.
• Roll the dough into small balls.
• Make a dent in the middle with your thumb.
• Cook them in batches in boiling salted water for a few minutes until they float then refresh them in ice cold water.
• Add them to your soup or stew and heat through.
• Alternatively you can cook them from raw straight in your simmering soup or stew. 10-20 minutes depending on size. They are considered done when they are soft and cooked through, and should rise to the surface of the liquid.

Notes

You can make these Mexican dumplings a head of time. After they have been blanched and refreshed in cold water, keep them refrigerated drizzled with olive oil until you are ready to serve them.

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